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Italian Cream Cake

Decadence is the only word that truly captures this Italian Cream Cake. Layers of moist, coconut-flecked cake with crunchy pecans are embraced by a tangy cream cheese frosting, making each bite a celebration of textures and flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 2 cups sugar
  • 1/2 cup butter
  • 1/2 cup shortening You can substitute with additional butter if desired
  • 5 eggs, separated Separate yolks and whites
  • 2 cups flour
  • 1 teaspoon vanilla
  • 1 can coconut 3 1/2 ounce can
  • 1 cup chopped pecans Toast in a dry skillet for enhanced flavor
For the Cream Cheese Frosting
  • 8 ounces cream cheese Make sure it is at room temperature
  • 1 stick butter For frosting, at room temperature
  • 1 pound powdered sugar Sifted if possible
  • 1 teaspoon vanilla For frosting

Equipment

  • Mixer
  • Two 9-inch cake pans
  • Mixing bowls
  • Wire racks

Method
 

  1. Preheat your oven to 325°F. In a small bowl, combine 1 cup buttermilk with 1 teaspoon baking soda and let it stand for a few minutes until it starts to foam.
  2. In a large mixer bowl, cream together 2 cups sugar, 1/2 cup butter, and 1/2 cup shortening until the mixture is light and fluffy. This process incorporates air for a tender crumb.
  3. Add the 5 egg yolks one at a time while beating well after each addition to prevent the batter from curdling.
  4. Alternate adding the buttermilk mixture with 2 cups flour, starting and ending with the flour. Stir in 1 teaspoon vanilla, 1 can of coconut, and 1 cup chopped pecans.
  5. In a separate clean bowl, beat the reserved egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter to maintain its lightness.
  6. Divide the batter evenly into well-greased 9-inch cake pans and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cakes cool completely on wire racks, prepare the cream cheese frosting. In a medium bowl, beat together 8 ounces cream cheese and 1 stick butter until smooth and fluffy.
  8. Gradually add 1 pound powdered sugar and 1 teaspoon vanilla to the frosting, beating until smooth and spreadable.
  9. Once the cake layers are completely cool, spread the frosting between the layers and over the top and sides of the cake. For an extra touch, press additional chopped pecans around the edges.

Notes

Ensure all ingredients are at room temperature before beginning to achieve the best texture and consistency. Toasting the pecans beforehand enhances their flavor, and using substitutions like almond milk with vinegar when out of buttermilk can work in a pinch. Allow the cakes to cool completely before frosting to prevent a frosting landslide. This cake is perfect for family celebrations and special occasions.